Smoked Fish Starter Recipe
Ingredients
| 1 head white cabbage (small) | ||
| Herring | 2 , marinated | |
| Cumin seed | 1/2 Teaspoon | |
| Heavy cream | 6 Tablespoon | |
| 3 smoked sprats or brisling | ||
| Sardines | ||
| Lemons | 2 | |
| Apples | 2 | |
| 12 thin slices whole wheat bread | ||
| Butter | 1/4 Cup (16 tbs) | |
| 1/2 lb. thin slices smoked salmon | ||
| 6 thin slices smoked eel | ||
| Coarse salt and pepper | ||
| Coarse salt and pepper | ||
Directions
1 Trim, wash and dry the cabbage and shred it finely with a large sharp kitchen knife. Put the shredded cabbage into a bowl, sprinkle lightly with salt and leave to stand while continuing with the preparation.
2 Drain the marinated herring and fillet them. Put the fillets in a blender or through a grinder to make a puree. Add to this half the cumin and 2 tablespoons cream.
3 Wash the smoked sprats
4 Squeeze 1 lemon and reserve juice. Wash and dry the second lemon and cut it in thin rounds, then each round in half.
5 Peel the apples and cut them in quarters, remove the cores and seeds and dice.
6 Butter 9 slices of whole wheat bread and cut them diagonally to make 18 triangles. Arrange the slices of smoked eel on 6 of these triangles, and the slices of smoked salmon on the others. Pipe around a border of mayonnaise if liked.
7 Butter the remainder of the slices of bread with the herring puree, and cut them into triangles. Place 1 fillet on each of the triangles, and a semicircle of lemon on each slice.
8 Drain and dry the cabbage. Add to it the diced apple and the rest of the cumin. Sprinkle with lemon juice and pepper and mix gently.
9 Arrange the cabbage in a heap in the center of a serving dish, and pour on the rest of the cream. Arrange the various fish-covered triangles of bread around the edge of the dish and serve cold.
2 Drain the marinated herring and fillet them. Put the fillets in a blender or through a grinder to make a puree. Add to this half the cumin and 2 tablespoons cream.
3 Wash the smoked sprats
4 Squeeze 1 lemon and reserve juice. Wash and dry the second lemon and cut it in thin rounds, then each round in half.
5 Peel the apples and cut them in quarters, remove the cores and seeds and dice.
6 Butter 9 slices of whole wheat bread and cut them diagonally to make 18 triangles. Arrange the slices of smoked eel on 6 of these triangles, and the slices of smoked salmon on the others. Pipe around a border of mayonnaise if liked.
7 Butter the remainder of the slices of bread with the herring puree, and cut them into triangles. Place 1 fillet on each of the triangles, and a semicircle of lemon on each slice.
8 Drain and dry the cabbage. Add to it the diced apple and the rest of the cumin. Sprinkle with lemon juice and pepper and mix gently.
9 Arrange the cabbage in a heap in the center of a serving dish, and pour on the rest of the cream. Arrange the various fish-covered triangles of bread around the edge of the dish and serve cold.
Chef
